Tagine in Morocco of lamb, artichoke hearts and peas garnished with hard boiled eggs
I became really intrigued with the tagine as a cooking vessel when I went to Morocco in February. It's a flat bottomed shallow dish that goes straight over the fire and an extremely tall conical lid that rests on top all made out of terracotta. The bottom is glazed but the inside of the top is not. When I came back I insisted on buying one. It's a really unique way of cooking something. Hot dry heat on the bottom, moist, aromatic steam on top and everything permeated with that terracotta flavor. The funny thing is in Morocco most of the home cooks prefer the pressure cooker for it's speed but I think the old fashioned tagine is vastly superior.
Last night we bought rabbit at the butcher and braised it with preserved lemons and olives. When it was almost cooked we added fresh peas and blanched carrots. It was one of the best rabbits I've ever tasted.
Tagine in Morocco of lamb, artichoke hearts and peas garnished with hard boiled eggs
I became really intrigued with the tagine as a cooking vessel when I went to Morocco in February. It's a flat bottomed shallow dish that goes straight over the fire and an extremely tall conical lid that rests on top all made out of terracotta. The bottom is glazed but the inside of the top is not. When I came back I insisted on buying one. It's a really unique way of cooking something. Hot dry heat on the bottom, moist, aromatic steam on top and everything permeated with that terracotta flavor. The funny thing is in Morocco most of the home cooks prefer the pressure cooker for it's speed but I think the old fashioned tagine is vastly superior.
Last night we bought rabbit at the butcher and braised it with preserved lemons and olives. When it was almost cooked we added fresh peas and blanched carrots. It was one of the best rabbits I've ever tasted.
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